Preheat oven (electric cooker: 150 °C/recirculating air: 125 °/gas: see manufacturer). Dab the fillet dry. Fry 2 tablespoons of oil in a pan (e.g. grill pan) on all sides for approx. 1 minute. Then fry in a hot oven for approx. 10 minutes (medium rare) to 15 minutes (medium), depending on the cooking method.
Let meat rest in aluminium foil for 2-3 minutes after frying.
In the meantime, roast pine nuts in a pan without fat. Take them out. Wash and quarter the cherry tomatoes. Clean, wash and shake dry the arugula. Mix lemon juice, salt and pepper, fold in 4 tablespoons of oil.
Mix the rocket salad with the dressing and divide into four plates. Place the cherry tomatoes on top.
Cut the fillet with a sharp meat knife into nice, not too thick slices. Place the fillet fan-shaped on the salad. Season with sea salt and pepper. Sprinkle with pine nuts and parmesan.
Ciabatta is delicious with it.